Ingredients
Equipment
Method
- Add 1 1/2 cups quinoa to a small saucepan with 2 cups of water and a pinch of salt. Place over medium heat and simmer for 12-15 minutes or until the quinoa is tender. Drain if needed, then set aside to cool.
- To a small jar, add all dressing/marinade ingredients (1/4 cup olive oil, juice of 2 lemons, 1 tablespoon honey, 1/2 tablespoon lemon zest, 1 minced garlic clove, 2 teaspoons dried oregano, 1 teaspoon dried basil, Kosher salt, and Kosher pepper) and stir vigorously to emulsify.
- Pour about 1/3 of the marinade over the 4 medium chicken breasts and toss to coat completely. Reserve the remaining marinade to use as dressing, keeping it separate from the raw meat.
- Heat a grill pan or an outside grill over medium-high heat. Add the chicken and grill for 6-8 minutes per side, or until cooked through and the internal temperature reaches 165F.
- Divide the cooled quinoa among 4 serving bowls. Top with the grilled chicken and prepped vegetables (1 diced English cucumber, 4 chopped Roma tomatoes, and 1 diced red onion).
- Add the 1 cup of crumbled feta cheese and 1 cup of pitted Kalamata olives into the bowls over the chicken and drizzle with the remaining untouched dressing.
Nutrition
Notes
Store leftovers in an airtight container in the refrigerator for up to four days. You may substitute maple syrup for honey. Cook the chicken to 165 degrees Fahrenheit. You can use avocado, grapeseed, or any other neutral oil. Avoid overcooking the chicken to prevent toughness. Boneless chicken thighs work as a substitute. For a vegetarian option, skip the chicken and add more vegetables. If you are meal prepping, store the dressing separately until you are ready to serve.